Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk.

The aim of this study was to characterize the texture profile and meltability of pizza-style cheeses made from goat's milk and to determine their thermophysical parameters and sensory profiles. The functional parameters of the cheese were investigated with an emphasis on water and milk fat behavior analyzed by differential scanning calorimetry, which was used to directly measure melting/freezing phase transitions in the analyzed cheese. This study was complemented by NMR measurements of the organization as well as the distribution of the aqueous phase within the emulsions constituting the cheese. The obtained goat cheese possessed two of the same moisture 37 and 42% and two of the same fat content 40 and 48% in dry matter. Increasing the moisture to 42% with a content of 48% fat in the dry matter reduces the hardness by more than two-fold. The influence of moisture and fat in the model of goat cheese regarding stretching coincides with the extensibility force required to stretch the sample. Significant correlations were found between the moisture content and the spin-lattice relaxation time. In the studied cheese, the presence of two fractions of protons relaxing with a variety of spin-spin relaxation times was observed. After storage, the hardness of the cheeses was measured to be less than the hardness immediately after production. The biggest changes, by 25.2%, occurred in the cheese with the highest moisture of 42% and the largest share of fat in dry matter of 48%. The most desirable cheese after heating and baking was the cheese with the highest moisture content of 42% and the cheese with the largest share of fat in dry matter of 48%, respectively. For pizza-style cheeses, model goat cheese pasta filata with a type of moisture of 42% and fat content in dry matter of 48% is the most predisposed to use. [ABSTRACT FROM AUTHOR]